Asian Flavoured Sea Scallops

Check each scallop to see it is clean and grit free – lift each scallop and give the shell a film of oil and return the scallop. Repeat for all the scallops and refrigerate until ready to cook. Mix the remaining ingredients and spoon a little over each scallop on the shell.

Lift onto medium hot grill - cook a few at a time as they cook quickly. Turn the scallops carefully if you can on the grill otherwise lift from grill and turn over.  Spoon over a little more sauce - cook further and serve when all are done to your liking.

Pork Chop, Blue Cheese Mayo, SweetCorn Potato Cakes

Trim the pork chops of the rind if you like. Set to one side.

Whisk the cheese and vinegar until the combined, stir in the onion and fold in the mayonnaise.Make the potato cakes by mixing the potatoes, corn, egg and salt and pepper together; add enough breadcrumbs to take up the moisture and to make a firm mixture. Evenly divide the potato mixture and shape into patties - refrigerate if not using immediately.

Prawn Kebabs, Pineapple Coriander Salsa

Toss the prawns with the juice, oil and curry paste – let sit for 15 minutes. Thread the prawns onto the skewers so you have four on each one. This is best done by curling the prawns in their natural form and then pushing the skewer through so as to get 4 horseshow shapes in a row.

Spray with oil and cook on medium hot plate for 1 minute; spray with oil and turn again and cook through – baste with the pineapple marinade at least once.

Proscuitto Sage Lamb Cutlets, Pea and Tomato Linguine

Place a sage leaf on top of each cutlet and an appropriate piece of Parmesan cheese (so it covers the leaf and the meat); wrap in a slice of Proscuitto.

Cook the lamb chops on a medium hot plate until the cheese is starting to seep through the crisped Proscuitto; remove and keep warm.